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Sous Chef
The Standard East Village
25 Cooper Square, New York, NY, United States
The Standard East Village hiring Sous Chef in New York, NY

The Standard East Village hiring Sous Chef in New York, NY

The Standard East VillageMore Info

Full Time • Salary ($70k - $75k)
Expires: Jul 14, 2024

104 people viewed

Required Years of Experience

2 years


Job Details

About the Role

As a Sous Chef at The Standard, East Village, you will become part of an exceptional team that will provide exceptional service across several restaurants and terraces within the hotel.  Your love of creating memorable experiences will help you create an environment where you will not only delight our guests but also excite and surprise them to create the ultimate experience, that is anything but Standard!

 

You contribute to the execution of all daily culinary operations and assist in supervising all culinary team members. Most importantly you will oversee service delivery, monitor food quality, and be passionate about hospitality!

 

Finally, you are patient, empathetic, and supportive towards your team, even in the most stressful situations.

 

What We’re Looking For

While we take every detail of design and guest experience seriously, we do not take ourselves too seriously. ‘Standard People’ are at the heart of our brand; vivid, dynamic, and engaging.  You will intrinsically understand the unique microcosm and the context of our venues and the city you represent.

 

Prior experience as a Sous Chef gained within a similar restaurant/hospitality environment is essential for this role however we welcome applications from all backgrounds; you will have however an uncompromised and natural flair for service.  In addition to this, you will also….

 

  • Need prior experience as a Sous Chef with the ability to assist the Head Chef with coaching, training, disciplining, and mediating conflicts.
  • Be able to assist in many various aspects of kitchen management, from the daily production of food and quality control of products to stock control, food hygiene, and HACCP.
  • Maintain complete product knowledge of all menus, recipes, and presentation of food according to the Head Chef’s standards, monitor and ensure that all the standards are respected.
  • Maintain complete knowledge and strictly abide by local Hygiene laws relating to health and safety.
  • Be highly social, motivated, and proactive; acting with professionalism and positivity in all interactions.
  • Have a flexible approach to working hours with the ability to work shifts, including weekends and nights.
  • Have the NYC DOH food handler’s license.

 

We are defined by our richness of personality and diversity of background and lifestyle so if you think you have what it takes to be a Sous Chef, we would love to hear from you!

 

All applicants must be able to provide proof of eligible work in the US. Documented evidence of eligibility will be required from candidates prior to commencing employment.

 

About Our Benefits

  • $70,000-$75,000/year
  • Competitive Insurance including Medical, Dental, Vision, Life, and Disability
  • Complimentary Meals on duty
  • Uniform Provided
  • 401k with Company Match
  • Employee Rates across all Standard properties
  • F&B Discounts
  • Recruitment Referral Bonus
  • Regular Employee Appreciation Events
  • On the Job Training
  • Transfer and Promotion Opportunities
  • Manager In Training Program
  • And a Fun Work Environment!

 

The salary ranges reflect a variety of factors that are considered in making compensation decisions, including but not limited to experience, education, licensure and/or certifications, geographic location, market demands, and other business and organizational needs. It is not guaranteed for an individual to be hired at or near the top of the range for a position.

 

About The Standard, East Village

The Standard, East Village opened in 2012 and has become a neighborhood favorite in New York’s iconic East Village.  Located off Cooper Square in one of New York’s most vibrant, artistic neighborhoods, The Standard, East Village is cozy, charming, and eccentric in equal measure—very much in the spirit of its surroundings.  You enter the 21-story tower through an original tenement-style building before ascending to unparalleled views of Manhattan. 

 

With options as unique as our neighborhood, The Standard, East Village has venues to suit every taste. Our bustling street-side, all day Café Standard serves guests and neighbors from breakfast to late night. Tucked away off the Bowery, our Garden offers al fresco drinking in the summer months and a heated yurt village in the winter months. Inside, NO BAR offers a dash of camp, a strong beat and stronger cocktails.

 

At the heart of our hotels are of course people who through their vibrancy and energy bring our properties to life. We seek to cast a team of diverse and dynamic individuals that will capture the essence of the Standard East Village to join our team as a Sous Chef.


Compensation Details

Compensation: Salary ($70,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program


Required Skills

Advanced Knife Skills

Prior Experience as a Sous Chef

Conflict Resolution

Ability to Assist the Head Chef With Coaching, Training, Disciplining, and Mediating Conflicts

Menu Development

Kitchen Management Skills Including Daily Production of Food, Quality Control, Stock Control, Food Hygiene, and HACCP

Recipe Development

Complete Product Knowledge of Menus, Recipes, and Presentation of Food According to Standards

Customer Service

Knowledge of Local Hygiene Laws Relating to Health and Safety

Food Safety Knowledge

Social, Motivated, and Proactive With Professionalism and Positivity

Safety Procedures Knowledge

Flexible Approach to Working Hours, Including Weekends and Nights

Kitchen Equipment Maintenance

NYC DOH Food Handler's License

High Volume Service

Costing

Food Handler Certification

Cleaning / Sanitation

Kitchen Management

Office Suite Software

Vegetable Cookery

Prepping Ingredients

Sauteing

Sauce Making

Portioning

Pasta Cooking

Meat Cookery

Meat Butchery

Inventory Management

Grilling

Frying

Plating and Presentation

Fish Cookery

Fish Butchery

Family Meal Preparation

Dressing Making

Budgeting

Basic Knife Skills

Charcuterie and Cheese Board Arrangement

Events Management

Ordering / Purchasing

Receiving

Financial Management

Vendor Management

Recruiting

Scheduling

Team Development and Training

Staff Management of up to 75

300 Covers Per Night

Read more


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New American

Full Service Hotel, Hotel Group, Boutique Hotel, Casual Dining, Quick Service, Wine Bar, Bar / Lounge, Fast Casual, Cafe, Upscale Casual

1 Employee RecommendationSee Details

(212) 475-5700

Food and Beverage Manager